Country potato salad
The must-have food at every summer picnic is potato salad. Here is a mayo-free version with a rustic look and fresh, country taste.
You can create a great meal by serving it with turkey burgers and a leafy green side salad. Then make the perfect, colorful ending with chilled fresh watermelon wedges along with grape clusters.
Country potato salad
4 large red potatoes, washed and unpeeled
1 dill pickle, chopped
2 scallions, chopped, including stems
2 stalks celery, chopped
1 tablespoon fresh parsley, chopped (1 teaspoon dried may be substituted)
1 tablespoon fresh basil, chopped (1 teaspoon dried may be substituted)
1 tablespoon fresh thyme, chopped (1 teaspoon dried may be substituted)
1 tablespoon apple cider vinegar (red wine vinegar may be substituted)
1 teaspoon dried dill
1/2 teaspoon paprika
Salt and freshly ground pepper to taste
Dressing
1/4 cup virgin olive oil
2 tablespoons apple cider vinegar (red wine vinegar may be substituted)
1/2 Tbsp. Dijon mustard
Paprika (garnish with a sprinkle before serving)
In large pot cover unpeeled potatoes with water. Cover pot and bring to boil over high heat. Reduce heat to medium-low, keep covered, and simmer until tender, about 10 to 12 minutes.
Remove from heat and drain water. Refill pot with cold water to allow potatoes to cool. Once cool, cut potatoes into cubes.
Place cubed potatoes in large bowl and toss gently with pickle, scallions, celery, herbs, vinegar, dill, paprika, salt and pepper.
In small mixing bowl, whisk dressing ingredients together. Pour over potato mixture and gently toss again to coat well. Refrigerate until ready to serve.
Sprinkle paprika over top to garnish and serve.
Makes 8 servings.
Nutritional values per serving:
Calories: 127
Total fat: 7 g
Saturated fat: <1 g
Carbohydrate: 15 g
Protein: 2 g
Dietary fiber: 2 g
Sodium: 130 mg |
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